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The Galisteo Inn
Galisteo, New Mexico
Coriander Crusted Carpaccio with Arugula and Red Chile Drizzle
In a hot pan, toast coriander seeds until fragrant. Crush with the back of a skillet or in a spice grinder until seeds are roughly chopped. Season beef with salt and pepper. Combine seeds and herbs together, then roll beef in mixture, coating thoroughly. Sear beef on a griddle or in a hot saute pan. Turn meat to sear evenly (approximately 2 minutes on each side).
Wash and dry arugula. Combine olive oil and lemon juice, then season with salt and pepper. Toss arugula in dressing and arrange on 4 plates. Combine sour cream and chile puree in separate bowl. Thinly slice beef (slices should be almost paper thin) and arrange on plates. Drizzle beef with sour cream and chile sauce.
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